Talk:Barbecue in North Carolina

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Wiki Education Foundation-supported course assignment[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 27 August 2019 and 18 December 2019. Further details are available on the course page. Student editor(s): Calebwood2.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 17:50, 17 January 2022 (UTC)[reply]

Recommendations for Additional Content[edit]

This is a great start. I have a few suggestions:

  • The history section needs expanding. This would be a good place to add more about the importance of pork in the diet of early North Carolinians. Also, the note about slaves influencing the choice of meat and cooking style may need some additional verification -- the source cited for this is a freshman essay and I don't recall seeing this discussed anywhere else.
  • I think a discussion about the "founding families" of North Carolina barbecue, with a discussion of some of the pioneering early restaurants, such as Wilber's and Stamey's, would be appropriate here. Bob Garner's "North Carolina Barbecue: Flavored by Time" would be especially helpful for this.
  • There are a couple of good online sources that might help:

Thanks! Nmg27510 (talk) 13:41, 8 August 2012 (UTC)[reply]

Recommendation[edit]

I would pull the text concerning styles as well as the politics bit from the Lexington Barbecue Festival article and place it in this one. That would be a good start.

I'm still looking through refs...
⋙–Berean–Hunter—► 02:16, 28 May 2012 (UTC)[reply]

By all means, do it. I'm not a great author. Most of my work is either gnomish, or getting things started, and of course, dealing with problems. I focus a lot on getting people together, who most of the time, have much better authoring skills than I do. You are free to change anything you like here, I only provided a skeleton to hang ideas on. Dennis Brown - 2¢ © 21:44, 28 May 2012 (UTC)[reply]

sources to add[edit]

http://www2.journalnow.com/news/2012/jul/24/lexington-named-as-one-of-top-10-bbq-cities-ar-2459342/

http://myfox8.com/2012/07/24/lexington-named-top-bbq-city-in-u-s/

Dennis Brown - 2¢ © (WER) 02:33, 25 July 2012 (UTC)[reply]

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Rename "Barbecue in Carolinas" and include South Carolina[edit]

Usually South Carolina and North Carolina are considered one style, and differences between (like Mustard vs Ketchup vs Vineagar) being sub styles, and the differences don't stop at the border (in SC mustard is most common in midlands, while Ketchup is common in Northwest and Vinegar is common on the northern coast, just like in NC ketchup is common in the west while Vinegar is common in the east) I petition this article includes all of Carolina (which would make it consistent with other Barbecue articles on this site) and add a section on South Carolina's mustard sauce. -Donald

  • "Usually South Carolina and North Carolina are considered one style...". Wrong. You will need citations for that.
  • SC's mustard-based sauce is a certain distinction for their own style. That's it...that is the only claim SC really has.
  • When googled, "Eastern-style barbecue" yields several pages identifying a distinctly NC style according to sources. 1 You will find that style moved south into SC and GA coastal areas from NC. 2 so it isn't their style but it is adopted.
  • The NC cities of Lexington and Salisbury both have claims concerning "Piedmont-style" or "Lexington-style" but it truly belongs to the Piedmont region of NC and not just the two cities. It uses a little bit of tomato sauce or ketchup, not a lot as it is a thin sauce. It is not "ketchup-based" at all. Distinctly, this style does not usually use "whole hog" (where you get everything chopped up somewhat indiscriminately) as is the usual custom for eastern style but rather uses pork shoulders, either whole shoulders or Boston butts which is the upper part of the shoulder. This is a higher meat quality than whole hog.
  • The western, mountain parts of NC share a style with eastern Tennessee which uses more tomato usually with brown sugar or molasses.
  • SC are currently trying a fake news campaign for their tourists calling SC "the birth place of barbecue" and trying to claim the three adopted styles plus their one real style as all theirs. "Home of the official four sauces" - Baloney to these new claims. They are trying to cite one book that from what I have seen is a crock of poor synthesis, faulty logic and misinformation...i.e. not a reliable source. The straw man argument that NC only holds the claim because it was home to the first barbecue restaurant is ludicrous. Fake news clowns. Given their promotional push, we need not water this article down with such tripe. They have one style that is distinctively theirs and the rest are adopted.
     — Berean Hunter (talk) 13:37, 29 April 2018 (UTC)[reply]

I'm going to ignore your over the top strong opinions on Barbecue in the Carolina's for now and just say that both the South Carolina Midlands style also uses Pulled Pork and therefore it would fit naturally in with the two styles of Barbecue in this article. Also the reason I said that they are usually considered one region is because of precedents set by larger articles on Wikipedia. But it makes no sense to split it up by state, if you split it up it should be between Mustard, Piedmont and Eastern.

Now back to your opinions. I do not really understand why you are so against recognizing that the two North Carolina styles are also in some parts of South Carolina. Its not natural for those styles to stop at the State border. I'm not saying its not a more North Carolina style (the regions of North Carolina with them have far higher population than the regions in South Carolina), but its just an acknowledgement that those styles are not strictly in North Carolina. -Donald — Preceding unsigned comment added by StormTheGreat (talk • contribs) 15:22, April 30, 2018 (UTC)

http://memory.loc.gov/cgi-bin/ampage?collId=mesn&fileName=143/mesn143.db&recNum=75&tempFile=./temp/~ammem_j4yh&filecode=mesn&next_filecode=mesn&itemnum=1&ndocs=72 https://www.texasmonthly.com/bbq/the-antebellum-chef-in-texas/

Here is a source from the Library of Congress, an interview from May 16th 1937 with a Mr. Wesley Jones of Union, SC, 97 years of age, who cooked BBQ in South Carolina during slave times, and his recipe. So don't tell me that "No sources exist" when you simply didn't look for them! Barbecue was being cooked in South Carolina back when it was part of England, the Carolina province, before there was such a thing as "North" and "South" Carolina.

Two -- You, sir, fail to recognize that North Carolina has "BBQ Propaganda" in the form of UNC-TV, UNC historians, NC Pork Council, and so forth, just like South Carolina. An in fact North Carolina's marketing efforts are quite robust.

Three -- you demand sources from others, but your own comments lack those sources

Four -- you misinterpreted a source when you claimed that "Vinegar came down from NC into SC." I went back and read that source and your conclusion is not what the author said.

71.69.183.143 (talk) 22:03, 28 August 2020 (UTC)M[reply]

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